Somewhere between custard and cake lies the clafoutis, a simple Chocolate Raspberry Clafoutis: French country dessert traditionally made with cherries. In this dark chocolate and raspberry version, your blender does most of the work.
This lemon and cream cheese version drizzled with a powdered sugar glaze proves it. Expert tip: To really change up the flavor, omit lemon curd, and sprinkle cream cheese with mini chocolate chips. You can leave them unglazed if you like.
The recipe omits how to create the design on top of this meyer lemon macadamia nut tart (the best part). It's simple: cut a paper doily in half. Place one half on each side of the tart (after it has cooled). Sift powdered sugar over the entire surface.